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12 ounces linguine
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1/4 cup extra-virgin olive oil
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1 large garlic clove, minced
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1 teaspoon dry thyme
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1/2 teaspoon dry marjoram
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1 pound skinless, boneless chicken breast, cut into 3-by-1/2-inch strips
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Kosher salt and freshly ground pepper
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10 oz baby spinach
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3 ounces Asiago cheese, coarsely shredded (1 cup)
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3 ounces Fontina cheese, coarsely shredded (3/4 cup)
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3 ounces finely grated Parmesan cheese (3/4 cup)
1. In a large pot of boiling salted water, cook the linguine until al dente. Drain, reserving 1 cup of the cooking water. 2. Meanwhile, in a bowl, combine 3 tablespoons of olive oil with the garlic, thyme and marjoram. Add the chicken; season with salt and pepper and toss. 3. Heat a large skillet. Add the spinach and cook over moderate heat, stirring, until wilted. Transfer to a colander and drain well. Wipe out the skillet. 4. Heat the remaining 1 tablespoon of olive oil until shimmering. Add the chicken and marinade. Cook over moderately high heat until just cooked through, about 3 minutes. Toss in the spinach. 5. Return the pasta to the pot. Add the chicken, spinach, Asiago, Fontina and half of the Parmesan. Add 3/4 cup of the reserved water. Cook over low heat, tossing, until creamy, 1 minute; add more water if needed. Season with salt and pepper. Transfer to a bowl, sprinkle with the remaining Parmesan. Serve.